Description
Sweet Miami vibes dance through this tropical fruits cheesecake crumb cake, blending creamy textures with zesty Caribbean notes. Sunshine-packed slices promise a delightful escape you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1 lb cream cheese
- 3 large eggs
- 1/2 cup unsalted butter
- 1 cup granulated sugar
Tropical Fruits:
- 1 cup diced pineapple
- 1 cup diced mango
- 1/2 cup shredded coconut
- 1/4 cup passion fruit pulp
Baking and Binding Ingredients:
- 1/4 cup all-purpose flour
- 2 tsp vanilla extract
- 1/4 cup sour cream
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 350°F and line a 9-inch springform pan with parchment paper for optimal cake release.
- Mix graham cracker crumbs with melted butter, pressing the mixture firmly into the pan’s bottom to create a compact, even crust.
- Beat cream cheese in a large mixing bowl until smooth and creamy, gradually incorporating sugar to prevent lumps.
- Add eggs one at a time, mixing thoroughly after each addition to ensure a uniform batter consistency.
- Fold in sour cream, vanilla extract, cornstarch, lemon juice, and salt, stirring gently to maintain a silky texture.
- Dice pineapple and mango into uniform small cubes, then gently fold them into the cheesecake batter along with shredded coconut.
- Drizzle passion fruit pulp across the top of the batter, creating a swirled decorative pattern.
- Pour the completed mixture over the graham cracker crust, smoothing the surface with a spatula.
- Bake for 45-50 minutes, or until the center is slightly jiggly but set and edges are golden brown.
- Remove from oven and allow to cool completely at room temperature for approximately 2 hours.
- Refrigerate for a minimum of 4 hours or overnight to achieve the ideal firm cheesecake texture.
- Before serving, garnish with additional tropical fruit pieces and a sprinkle of shredded coconut.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy consistency when mixing.
- Use ripe, sweet tropical fruits for maximum flavor intensity and natural sweetness in the cheesecake.
- Consider toasting coconut shreds briefly before adding to the batter to enhance its nutty, rich flavor profile.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the cake’s delicious texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg